ChiliI hate standing over a pot... ALL DAY. If you like chili, but don't want the wait, try this one. My family loves it and asks for more. 15min and done!

Taken loosely from Ortega's Quick & Easy Recipe:  (I apologize in advance because I don't measure ingredients- just feel it out and taste/add till it's *right*!)


  • ~1lb of Ground Beef (I like 15% fat for better flavor)
  • 2 cans (~15oz) of red kidney beans (don't drain!)
  • 1 jar (~16 oz) of your favorite salsa
  • 2/3 cup of water
  • a couple of TBSP chili powder
  • maybe another TBSP of cumin
  • Salt & Pepper to taste
  • 1-2 TSP Oregano
  • 2-3 cloves of chopped garlic
  • Sour cream to serve
  • Shredded cheddar or Mexican cheese blend to serve
  • Chopped cilantro (optional, but it's yummy!)
  • GOOD tortilla chips (our current favorites are Xochitl Stone Ground or My Nana's Chips)

Time to prepare: ~20 min

Serves: I'm not sure how many it serves, but it cooks fast enough that you can make it again! Seriously though, it feeds our family of 2 adults, 2 school-age kids (& a taste for the baby) and usually enough for a bowl or 2 left over for lunch the next day. So, maybe double or triple it if you're having a party.

I really hate using 10 pots to make something that fits in one so I use my anodized stock pot to brown the beef- no additional oil needed. While browning, add some pepper to flavor it. When the beef is no longer pink add the kidney beans (juice and all), the water & the salsa. Stir it up!

Now, add your spices- Chili powder, cumin, salt, pepper (taste before you add), oregano and garlic. Stir it and taste. Add whatever you think is missing- more spice, hot sauce, kitchen sink... Then, cover it and simmer for 15 min. Voila! It's done!

Serve it right away with chips, sour cream, cheese & cilantro.  :)

Tip: this also works great for those fairly often "Crap! I need to make dinner fast!" nights as long as you keep most of the ingredients on hand.